"Filetti" are fillets, or thin slices. Like passata, this recipe is a great starting point for sauces, soups, and stews. Make it with as many ripe plum tomatoes as you have, but it makes sense to start with at least 10 pounds.
10 pounds ripe plum tomatoes
1 cup fresh basil leaves, plus 2 to 3 extra leaves for each jar of sauce
1/4 cup kosher or sea salt
Wash the tomatoes. Cut them lengthwise into quarters and squeeze out seeds and juice. Layer as many tomatoes as possible into sanitized 32-ounce (or smaller if you prefer) canning jars. (Place a basil leaf and a sprinkle of salt every fourth layer or so.) Seal well and process in boiling water 40 minutes.
For details on processing preserved foods, visit: uga.edu/nchfp